Shami kabab recipes

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Shami Kabab

In pan take 1 tblsp oil, jeera adn roast it. Now add keema in it and stir it well for 2 mins. Add 1 hour pre soaked chana dal, big elachi, small elachi, tejpatta, chopped ginger, loong, peeled and chopped garlic, dalchini, black pepper, seedless chopped red chilies, chopped onion and salt to taste, Add water and let it boil for 15 mins
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On the Kebab Trail by Monish Gujral

Here are Turkish clay-pot kebabs, Kashmiri Tabak Mas and Arabian hamburgers and here are the perfect recipes of a few of the most well-liked and all the typical Indian kebabs from kakori, chapli, pasanda, boti, digi, gilafi, shammi (originally shami, so named after Bilad Al-Sham, the Arabic term for Syria) as well as vegan and fish kebabs, and recipes for chutneys and breads, in a characteristic recipe book
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Beef Shami Kabab

Take the beef, gram lentils, whole all spice, salt and 4 cups of water and bring it to boil. Now add talhar chilli, red chilli powder, ginger garlic paste, cumin seeds and half of the onions
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Shami Kabab

Add 3-4 kababs at a time and fry on low heat to a crisp golden color. In a large skillet add boneless meat, Bengal gram, whole coriander, white cumin, garlic cloves, ginger, a pinch of salt, whole all spice, whole red chilies and yogurt with 2 glasses of water
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Shami Kabab

Make kebabs and fry 3-4 kababs at a time to a rich brown color, turning them once. In a pan put minced meat, gram lentil soaked ,cumin seeds,fennel seeds,whole coriander,green gardamom, whole red chilli, salt, ginger and garlic cloves,boil on low flame with 2 glass of water
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